3-302.11; Priority; Raw chicken was stored above yoghurt in walk-in cooler. Raw ground lamb was stored above ready-to-eat foods in tall reach in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Food was rearranged by PIC.
1.5
55.
6-501.11; Core; Walls in dish area had multiple holes. Physical facilities shall be maintained in good repair. Repair walls and fill holes.
3-302.11; Priority; Small container of marinated raw chicken stored above shredded cheese in reach-in cooler. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed several yogurt products above 41F stored overnight in the tall single door cooler. TCS food (time/temperature control for safety food) shall be cold held at 41F or less. CDI - PIC voluntarily discarded TCS foods. Ambient air in the cooler holds at 50F, call a technician to repair the unit.
3-305.11; Core; Found two metal containers of raw chicken stored on the floor in the walk-in cooler. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI - PIC moved the containers on the shelf.
1.0
49.
4-601.11(B) and (C); Core; Observed that ceiling of the microwave, located above 3-door reach-in cooler, was soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CDI - microwave cleaned by a food employee.
4-501.114; Priority; Sanitizer in a dish machine was below 50ppm. A chemical sanitizer used in a sanitizing solution for a mechanical operation shall be used in accordance with the EPA-registered label use instructions (chlorine sanitizer range 50-200ppm). CDI - PIC primed the machine and now sanitizer is around 100ppm. Points not taken because the dish machine was not actively used during inspection, and PIC was able to fix the issue.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple TCS foods in cold holding prep units that were above 41F, see chart above. Observed unsalted butter left on the counter in room temperature. TCS food (time/temperature control for safety food) shall be cold held at 41F or less. CDI - PIC voluntarily discarded TCS foods above 45F. Keep the coolers lids closed and do not leave foods on the counter during lunch.
1.5
27.
3-302.14; Priority; Found extract of Pandanus Tectorius that the food employee said they add to food; but on the bottle, it says: For Religious Purpose Only. Non Edible. Food shall be protected from contamination that may result from the addition of unsafe or unapproved food or color additives. CDI - educated PIC that they cannot use it for food.
0.5
55.
6-501.12; Core; Floors under the cooking and cooling equipment in the kitchen need to be clean more frequently. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors.
4-501.114; Priority; Sanitizer in a dish machine was at 0ppm. A chemical sanitizer used in a sanitizing solution for a mechanical operation shall be used in accordance with the EPA-registered label use instructions (chlorine sanitizer range 50-200ppm). Verification will be held on March 6th (Monday) to check if dish machine has been repaired, until the machine is repaired use 3-comp sink for sanitization.
1.5
43.
3-304.12; Core; Observed that the establishment uses bowls instead of scoops with a handle in several containers of spices. Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food. Use scoops.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed multiple metal containers that were stack while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Follow-Up: 03/06/2023
5-205.11; Priority Foundation; Observed food employee draining sauce from the container of raw chicken into the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - EC stopped food employee, and educated him about proper use of handwashing sink and prep sink.
1.0
16.
4-501.114; Priority; The facility now uses quat sanitizer in a 3-comp sink and the sanitizer was at 0ppm. Sanitizing solution for a manual or mechanical operation shall be used in accordance with the EPA-registered label use instructions (quat sanitizer 200-400ppm). CDI - The container of quat sanitizer under the 3-comp sink was empty. Employee changed the container and refilled the sanitizer in 3-comp sink.
1.5
23.
3-501.17; Priority Foundation; Couple of TCS foods were not date marked in the reach-in cooler, and the PIC stated that the foods stay more than 24 hours in the containers. TCS foods (time/temperature control for safety food) opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by educating PIC and date marking (prepped yesterday).
0.0
28.
7-102.11; Priority Foundation; Observed couple of spray bottles of fryer cleaner that were not labeled with the name of the material. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - labeled by PIC.
1.0
35.
3-501.13 ; Priority Foundation; Found ROP salmon thawing in sealed package in the reach-in cooler. ROP (reduced oxygen packaged) fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI - Food employee made cuts in the packages of salmon.
0.0
39.
3-305.11; Core; Observed dry foods (rice, flour, cans of food) stored on the floor in the outside dry storage (mobile container). Found also gasoline container and lawn mower inside the storage. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Keep food at least 6 inches off the floor and remove hazardous equipment.
1.0
43.
3-304.12; Core; Observed that the establishment uses bowls instead of scoops with a handle in container of food (sauces, cut veggies etc.) Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food. Use scoops.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed multiple metal containers that were stack while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
1.0
55.
6-501.12; Core; Floors under the shelves in the walk-in freezer and under the cooking equipment in the kitchen need to be clean more frequently. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
4-501.114; Priority; Observed that chlorine sanitizer in 3-comp sink was too strong (over 200ppm). Chemical sanitizer shall be applied in accordance with the EPA-registered label use instructions (chlorine sanitizer 50-100ppm). CDI - PIC remade the chlorine sanitizer (now 100ppm).
1.5
28.
7-102.11; Priority Foundation; Observed couple of bottles of detergent that were not labeled with the name of the material. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - labeled by PIC.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed multiple metal containers that were stack while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources; No PIC signature due to COVID-19 precautions.
2-201.11 (A), (B), (C), and (E); Priority; Person in charge did not have employee health policy on site. The permit holder shall require food employees to report to the person in charge about their health. EHS provided materials to PIC. CDI.
0.0
35.
3-501.13; Frozen chicken was thawing at room temperature under prep table. TCS foods shall be thawed under refrigeration or as part of the cooking process. Chicken was 29F, employee put in refrigerator. CDI. Thaw chicken in refrigerator or as part of the cooking process.
0.5
43.
3-304.12; Core; Spoons/ladels near grill area were stored in water that was only 58F. During pauses in food preparation, dispensing utensils shall be stored in a clean, protected location and/or in a container of water that is maintained at 135F or above. Keep ladels in hot water on stove or in no water.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
